We've been getting rutabaga in our CSA box, along with other things like turnips and some other root veggies that I can't remember the names of. Anyway, what the heck do I do with rutabaga? I made some rutabaga casserole recipe that I eventually threw out- something with eggs, breadcrumbs, mashed rutabaga and butter.
Is there any hope for rutabaga, other than drowning it in butter and cheese? I just put one on the compost heap because it finally starting to get moldy in the fridge.
I can't write this on my CSA listserv, because then I sound like a seasonal local foods traitor. They don't seem to acknowledge my big efforts to adjust. whine whine...
Rutabaga? please? help?

Today at the grocery store, ds called a rutabaga a ball and I told him no, that it was a rutabaga. My dh said, what do you do with it, I responded that I had no idea!!! Maybe it's time for me to step out of my food comfort zone and this post was a sign!

Mmmm....rutabega. My mom said her only craving during pregnancy with me was rutabega.

Yummy, yummy rutabega.

Here's like the best dish in the entire world, the one that makes everyone I serve it to think I am the Queen of Cooking.

Take a bunch of various root vegetables: RUTABEGA, carrot (as oceanbaby said) turnip, potato, sweet potato, turnips and beets (or any combination thereof) peel and dice into bite size cubes. Peeled winter squash and mushrooms are good additions too. peel a big handful of garlic, slice a red onion or two (or yellow) into chunks and then toss it all in a big bowl with a couple-three glugs of extra virgin olive oil, a glug of balsamic vinegar, salt/pepper and dried savory herb of your choice (rosemary or thyme are my faves). You want all the goodies well coated but not dripping with the marinade.

Crank the oven up to 400 or so, spread the veggies in a rimmed baking sheet (i used half sheet pans, aka jelly roll pans). It can be helpful to line them with parchment paper; otherwise you'll be applying elbow grease when it comes to washing them. Roast about a half hour, forty minutes, tossing them every so often. They'll be fork tender when done, some of them kinda browned.

You'll be amazed at how good these nerdy vegetables can taste.

My mom sometimes boils a turnip or rutabega with the spuds when making mashed potatoes- it's pretty good. (my secret ingrediant is to boil a few garlic cloves along with it all and mash them too)

Generally some local, small organic farm that otherwise wouldn't have a hope of supporting itself will start a "subscription" program; you commit to it for the season and pay a weekly fee in exchange for a weekly box of whatever produce is fresh and in season. Sometimes you get a LOT of salad greens and sometimes youget a LOT of winter squash but (if it's a decent place) you mostly get good variety. I found it to be a total lifesaver with kids, because it saved me at least one trip to the store each week and I didn't have to think ahead to what I'd need. I just work with whatever they gave me. Sometimes there was surplus, but most of that was freezable or cannable (cannibal?). If you're interested I bet your local extension service could refer you to one.

I had to go look up rutabaga on google to work out what vege it was & it was a swede! I've usually eat them mashed with butter ( or marg ) & black pepper. I'm quite partial to them but just don't get to eat them that often. I think you could use them instead of kohl rabis in stews as well. In my poverty striken student days, I used to make veg stews with a mixture of all kinds of seasonal cheap root veges & backed beans. Pretty yum with home made ww bread & butter when you're hungry

Ok, thanks to your replies, I've made my peace with rutabaga and other winter root vegetables- without having to fix a "gratin". (I've decided that "gratin" means smother it in cheese.)

Per your suggestsion- I like them oven roasted with herbs and then tossed in an herbal vinaigrette or slowly oven cooked in a cast iron pot with chicken or beef. In either case, I like them served over fresh salad greens, preferably hot so they wilt the greens a bit.
Thank you all for giving me these cooking strategies and directing me to other very useful sites.

I can live with, even enjoy, rutabaga now. But how can I live in Wisconsin/Minnesota without liking vegetables au gratin?